Routine Inspection
May 13, 2026
8 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Multiple prepackaged food items in the self-service reach-in coolers across from the front counter are missing proper labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Steam from the steamer located at the back kitchen are not fully captured by the ventilation hood. Equipment is stored at the edge of the ventilation hood. [CA] Provide approved and proper exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Employees observed rinsing wiping towels with only water water and storing them on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). ammonium).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed changing tasks from taking out trash or washing towels and returning to food prep station without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and asked to properly wash their hands before contaminating food or food contact surfaces.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Knife observed stored with it's blade in crevice between reach-in cooler and food prep table. [CA] Utensils shall be stored in manner where the food contact surface is in a clean location and protected from contamination. 2) Disposable containers and bowls are used as scoops and stored inside bulk food containers. [CA] Use utensils with a handle to use as scoops for bulk foods. Ensure that the handle of the utensil are not stored in direct contact with the food.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Food separated and protected
Inspector’s notes
1) Inside the walk-in cooler, observed raw fish and raw beef stored on shelf above vegetables. [CA] Properly store raw foods separate or below ready-to-eat foods to prevent cross-contamination. 2) Observed food preparation being conducted at the three compartment sink while there is sanitizer solution in the third compartment of the sink. [CA] Food preparation shall be conducted in the designated food prep sink and in locations where it is not at risk of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees are not available for review. [CA] All employees that prepares, serves food, or handles food contact equipment/utensils shall have a valid food handler card available within 30 days from their date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back entrance door of the kitchen is kept open at time of inspection. [CA] Ensure that door between kitchen and the outside are kept closed when not in use to prevent the entrance of vermin. 2) Employees' personal items are observed stored on prep tables. [CA] Employees' personal items shall be stored separately or below food prep surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source